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Brief Contents
Preface xix
Acknowledgments xxi
Part 1 Influences on Food Around the World 3

Chapter 1 Introduction 5
Chapter 2 Cultural Parameters 25
Chapter 3 Religions 37
Part 2 Europe: Early Roots of American Cuisine 69

Chapter 4 British Isles 71
Chapter 5 Scandinavia 87
Chapter 6 Central Europe 103
Chapter 7 Eastern Europe 117
Chapter 8 Italy 135
Chapter 9 France 151
Part 3 Enriched by the Mediterranean Sphere 165

Chapter 10 The Iberian Peninsula 167
Chapter 11 Greece and the Middle East 181
Chapter 12 North Africa 203
Part 4 Heritage from Sub-Saharan Africa 221

Chapter 13 West Africa 223
Chapter 14 East and Southern Africa 235
Part 5 Food Treasures from the Orient and

the Pacific 251
Chapter 15 India and Its Neighbors 253
Chapter 16 Southeast Asia and Its Islands 271
Chapter 17 China 293
Chapter 18 Korea 311
Chapter 19 Japan 327
Chapter 20 Australia and New Zealand 345
Part 6 American Flavors 355

Chapter 21 South America 357
Chapter 22 The Caribbean 375
Chapter 23 Central America and Mexico 391
Chapter 24 Canada 411
Chapter 25 United States 425
Glossary 443
Recipe Index 455
Subject Index 459
vii
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Contents
Preface xix
Acknowledgments xxi
Part 1 Influences on Food Around the World 3
Chapter 1 Introduction 5
Food Origins 5
Early Food Habits 5
Agricultural Developments 6
Influences Determining Diets 8
Geography 8
Environmental Factors 9
Broadening Horizons 11
A Capsule of Cultures and Conquests 12
Early Cultural Sites 12
Conquests and Empires 13
Emerging Trade Routes 17
Today’s World Food Scene 19
Populations at Risk 19
Production 21
Distribution 21
Economics 21
Summary 22 • Study Questions 22 • Bibliography 23
Chapter 2 Cultural Parameters 25

Components of Culture 25
Country of Birth 25
Housing 26
Language 26
The Arts 27
Literature 28
Architecture 28
Additional Dimensions of Culture 29
Immigration 29
Lifestyle 30
Some Cultural Insights 31
Far East 31
India and Southeast Asia 31
Middle East 31
Jewish Practices 32
Hispanic Values 32
Special Messages of Food 32
Salt 32
Egg 33
Summary 34 • Study Questions 34 • Bibliography 35
ix
x Contents
Chapter 3 Religions 37
Hinduism 38
Overview 38
Prominent Gods 38
Beliefs 39
Caste System 39
Reincarnation 40
Respect for Life 40
Holidays 40
Food Practices 41
Buddhism 42
History 42
Foundations 42
Buddhism in Practice 43
Festivals 44
Food Practices 44
Confucianism and Taoism 45
Taoism 46
Rituals and Food 46
Shintoism 47
Festivals 47
Judaism 48
Religious Celebrations 49
Traditions 50
Food Practices 51
Food Traditions 51
Christianity 52
Religious Holidays 54
Food Practices 54
Islam (Muslim) 55
Foundations of Islam 55
Roles of Islamic Men 58
Women’s Roles 58
Architectural Heritage 59
Historical Perspectives 59
Muslim Calendar 59
Dietary Laws 59
Islamic Sects 60
Latter-Day Saints (Mormon) 60
Seventh-Day Adventist 60
Recipes 60 • Summary 65 • Study
Questions 66 • Bibliography 67
Contents xi
Part 2 Europe: Early Roots of American Cuisine 69
Chapter 4 British Isles 71

Geographic Overview 71
History and Culture 72
Food Patterns 74
Class Influences 74
Country Distinctions 75
Holidays 79
Chapter 5 Scandinavia 87
The Midnight Sun 88
Influenced by the Sea 88
The Vikings 89
Political History 90
Religion 90
The Arts 91
The Scandinavian Larder 91
Food Patterns 92
Holidays 94
Chapter 6 Central Europe 103

History 104
Trading Powers 104
Powerful Families 105
The World Wars 105
Culture 106
The Arts 106
Holidays and Celebrations 107
Food Patterns 107
Switzerland 107
The Netherlands 109
Belgium 109
Germany 110
Austria 111
xii Contents
Chapter 7 Eastern Europe 117

Invasions 118
Cultural Components 121
Food Patterns 122
The Baltic North 122
Russia 122
The Baltic States 124
Poland 125
Czech Republic and Slovakia 125
Hungary 125
Romania 126
The Balkans 126
Chapter 8 Italy 135

Empire Building 136
Artistic Achievements 137
Religion 138
Food Patterns 139
Meals 140
Regional Cuisines 140
Specialties 143
Chapter 9 France 151

Regions 151
Agriculture 153
Religion 155
The Arts 155
Food Patterns 156
Haute Cuisine 156
Provincial French Cooking 157
Dining Patterns 158
Part 3 Enriched by the Mediterranean Sphere 165
Chapter 10 The Iberian Peninsula 167

Contents xiii
Features 167
Agriculture 168
Foreign Influences 168
Exploring and Colonizing 169
The Inquisition 170
Language 170
Religion 170
The Arts 171
Food Patterns 174
Portugal 174
Spain 174
Chapter 11 Greece and the Middle East 181

Agriculture 182
Greece 183
Turkey and the Levant 184
Impact of Trade 185
Religious Impact on the Levant 186
Architecture of the Levant 188
Art 190
Alphabets 190
Holidays 191
Food Patterns 191
Chapter 12 North Africa 203

Agriculture 204
Egypt 205
Libya and the Maghreb 207
Cultural Heritage 209
Food Patterns 211
Part 4 Heritage from Sub-Saharan Africa 221
Chapter 13 West Africa 223

Early People 224
xiv Contents
European Interactions 224

Slavery 225
Religion 226
The Arts 226
Food Patterns 227
Chapter 14 East and Southern Africa 235

History 237
Early Inhabitants 237
Foreign Involvement 238
North from the Cape of Good Hope 239
Culture 240
Religion 240
The Arts 240
Festivals 241
Food Patterns 241
Meal Patterns 242
Challenges 245
Part 5 Food Treasures from the Orient

and the Pacific 251
Chapter 15 India and Its Neighbors 253

India 254
Nepal 258
Bhutan 258
Tibet 259
Pakistan 259
Afghanistan 259
Bangladesh 259
Sri Lanka 259
Food Patterns 261
Chapter 16 Southeast Asia and Its Islands 271

Myanmar (Burma) 273
Thailand 274
Contents xv
Cambodia 275
Laos 276
Vietnam 277
Malaysia 277
Indonesia 278
French Polynesia 278
The Philippines 280
Religion 280
The Arts 281
Food Patterns 283
Foods 283
Chapter 17 China 293

Food Patterns 298
Schools 298
Cereals 300
Produce 301
Soy Products 302
Protein Sources 302
Seasonings 302
Meals 303
Chapter 18 Korea 311

Early Kingdom 312
Foreign Incursions 313
Republic of Korea 313
Culture 313
Food Patterns 316
Chapter 19 Japan 327

Food Challenges 327
Early Settlers 329
Governance 329
Interactions with the West 329
Religion 330
xvi Contents
Traditions 331
The Arts 332
Sports 333
Holidays 333
Food Patterns 333
Rice 333
Soy Products 334
Food from the Sea 334
Soups 335
Noodles 336
Vegetables 336
Dining 337
Chapter 20 Australia and New Zealand 345

History 346
Religion 347
Sports 347
The Arts 348
Holidays 348
Food Patterns 349
Part 6 American Flavors 355
Chapter 21 South America 357

Agricultural Insights 359
Pre-Columbian 359
Spanish and Portuguese Conquests 360
Liberation 361
Religion 361
Holidays and Festivals 361
The Arts 362
Food Patterns 363
Overview 363
Colombia and Venezuela 364
Brazil 364
Argentina 365
Chile 365
Peru, Ecuador, and Bolivia 366
Contents xvii
Chapter 22 The Caribbean 375

Pre-Columbian 376
European Impact 376
Pirates 377
Colonialism 378
Governance 378
Religion 379
The Arts 379
Leisure 380
Food Patterns 380
Crops from Afar 380
Indigenous Foods 380
Favorite Dishes 380
Chapter 23 Central America and Mexico 391

Central America 392
Mexico 393
Early Civilizations 394
European Influences 395
Mexican Independence 396
Religion 397
Holidays 397
Food Patterns 398
Corn and Wheat 398
Rice 400
Other Foods 400
Beverages 401
Meal Patterns 401
Regional Cuisines of Mexico 402
Chapter 24 Canada 411

Natives 412
Vikings 412
Europeans 413
Food Patterns 417
xviii Contents
Chapter 25 United States 425

Indians 426
The Emerging Nation 427
The Changing Scene 429
Religion 430
Ethnic Celebrations 430
Regional Foods 431
Northeastern Traditions 431
Southern Cuisine 431
Midwestern Fare 432
Western Dishes 433
New Foods in the Marketplace 434
Immigrants and Food Choices 435
Shifting Food Patterns 435
Glossary 443
Recipe Index 455
Subject Index 459
Preface
This has been a particularly interesting and challenging time to be writing this edition; the Arab
Spring heralded a period of unrest and turmoil which is clearly still evolving. It has been sober-
ing to remember that I was in Benghazi driving past the American Embassy in 2006, a year after
Libya had first welcomed tourists, and now barely seven years later, dreams of international
peace are ever harder to bring to reality. However, common threads of human needs still afford
some avenues for understanding and appreciating the uniqueness of individuals and nations.
Food offers a particularly significant pathway of study to promote cultural knowledge. I hope
that this edition can be helpful to those seeking to expand their knowledge and understanding of
food and its cultural variations.
Food is a significant messenger of culture and the human experience. We have all grown
up with experiences of family meals and parties where we ate delicious foods that were favor-
ites dating back at least a generation. Conversations may have recalled the great fried chicken,
spaghetti and meatballs, or tamales that Grandma used to make. The special treats vary with our
ancestral tree, but memories of food specialties still persist for us.
Each of us is a member of (or soon will become a part of) a minority in the United States.
This remarkable increase in diversity within the U.S. population means that we all need to learn
more about the world: its geographic parameters, food, and social and economic factors that
have shaped the people who have emigrated from other nations to the United States. Better rela-
tionships between individuals, within schools, and throughout communities and the nation begin
with learning about one another, what we value and seek. Food preferences and eating habits
provide a fascinating and very approachable avenue for promoting understanding.
Now is a wonderful time to get acquainted with the world, its nations, their people, and
culture. Your study will increase your knowledge and appreciation of the diverse traditions and
food patterns of people in your community, school, and workplace. You will develop a spirit
of adventure as you discover exciting new flavors and textures in foods from around the world.
Whether you are preparing these dishes yourself or dining in a restaurant featuring foreign spe-
cialties, your enjoyment will be enhanced when you know about the region or country that devel-
oped the original cuisine. Regardless of your professional goals, this book will help you become
a citizen of the world. However, this knowledge is particularly important for dietitians, nutrition-
ists, and food technologists as they strive to help people from other cultures achieve healthy and
satisfying food patterns in this country.
This edition has been changed in several ways. The chapter on Canada is new. I have also
included discussion on some of the world’s food problems and the reasons for severe food short-
ages in several countries. Maps of the regions and countries are provided throughout. More color
and black-and-white pictures are included to help readers visualize the uniqueness of the differ-
ent places visited in the book. Definitions in the margins and study questions are additional aids.
Now it is time to journey with me around the world through the pages of this book.
Let’s go!
Margaret McWilliams
Redondo Beach, California
New to this Edition

This edition has been updated to maintain its objective of examining food and cultural patterns
while also incorporating the current situation relating to the food scene around the world, as
impacted by geography, population pressures, economics, politics, and natural disasters.
• New chapter on Canada
• Extensive revision of Chapters 1 and 25 (formerly Chapter 24)
• Extensive changes in the black-and-white photos
• Numerous changes in the color photos
• Updated maps
• Thorough revision of supplements for professors
xix
xx Preface
Online Supplements Accompanying the Text

An online Instructor's Manual and MyTest are available to instructors at www.pearsonhighered.
com. Instructors can search for a test by author, title, ISBN, or by selecting the appropriate discipline
from the pull-down menu at the top of catalog home page. To access s upplementary materials
online, instructors need to request an instructor access code. Go to www.pearsonhighered.com,
click the Instructor Resource Center link, and then click Register Today for an instructor ac-
cess code. Within 48 hours after registering, you will receive a confirming e-mail including
an instructor access code. Once you have received your code, go to the site and log on for full
instruction on downloading the materials you wish to use.
Acknowledgments
I continue to be indebted to two close, very talented friends who have been so encouraging,
helpful, and patient during the preparation of this manuscript and especially during production.
Dr. Antoinette Empringham, formerly Professor of English at El Camino College, has been my
sounding board not only when I was starting to revise Chapter 1 in this book, but also for other
chapters in my other books. That is the really tough moment for me, and her questions regard-
ing my plans have always helped me move from intangible ideas in my head to an evolving
manuscript. Fortunately for readers, her help extended through production where her sharp eyes
helped considerably in spotting typos so that readers’ eyes can focus on the printed word, rather
than having to wonder what should be on the page. Pat Chavez, my other proofreading friend,
also is owed much thanks for her skillful work proofreading this book and others that have gone
through production in the past few years. It is wonderful to have friends who are cheerful and
very competent aides in our production phase. And with this edition, I am pleased to have the
opportunity to recognize Ned Forsyth for his remarkably careful proofreading to help eliminate
typographical errors. I gratefully thank David Lombard, my neighbor and computer guru, who
waved his magic wand to open some confounding files that came in e-mails from India dur-
ing production. Without him, some chapters would have remained invisible to me at critical
moments.
My hat is tipped to my editor Bill Lawrensen and his great co-workers at Pearson
Education. Their prompt and thorough responses to my queries and requests make my writing
tasks much easier. I also appreciate all that they do at their end to create a beautiful book from
my manuscript, which by no stretch of the imagination could even be described as attractive.
They are the ones who make it happen.
My special thanks go to Shiny Rajesh, my long-distance friend and colleague at Integra
in Pondicherry, India. Her patience and skill in helping me through the challenges of working
electronically through the entire production process have been invaluable. She also was my won-
derful hostess when I was fortunate enough to get to meet her in person at Integra.
It is with deep appreciation that I thank my reviewers, Tawni Holmes, University of
Central Oklahoma; Monica Lowe, Eastern Michigan University; Julie Davis, Benedictine
University; Stephanie Herrington, Austin Community College; and Wilfred Beriau, Southern
Maine Community College, for their helpful comments and thoughts. Their input was very
useful in conceptualizing this edition.
Margaret McWilliams
Redondo Beach, California
xxi
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(eBook PDF) Food Around the World: A

Cultural Perspective 4th Edition

(eBook PDF) Cultural Anthropology A Perspective on the

(Original PDF) Cultural Anthropology A Perspective on

(eBook PDF) Cultural Anthropology: A Perspective on the

(eBook PDF) Empires and Colonies in the Modern World: A

(Original PDF) World Architecture: A Cross-Cultural

(eBook PDF) Cultural Anthropology An Applied

(eBook PDF) Environmental Chemistry: A global

(eBook PDF) Connections A World History 4th Edition

Part 1 Influences on Food Around the World 3

Part 2 Europe: Early Roots of American Cuisine 69

Part 3 Enriched by the Mediterranean Sphere 165

Part 4 Heritage from Sub-Saharan Africa 221

Part 5 Food Treasures from the Orient and

Part 6 American Flavors 355

Part 1 Influences on Food Around the World 3

Chapter 2 Cultural Parameters 25

Part 2 Europe: Early Roots of American Cuisine 69

Chapter 4 British Isles 71

Chapter 6 Central Europe 103

Chapter 7 Eastern Europe 117

Chapter 8 Italy 135

Chapter 9 France 151

Part 3 Enriched by the Mediterranean Sphere 165

Chapter 10 The Iberian Peninsula 167

Chapter 11 Greece and the Middle East 181

Chapter 12 North Africa 203

Part 4 Heritage from Sub-Saharan Africa 221

Chapter 13 West Africa 223

European Interactions 224

Chapter 14 East and Southern Africa 235

Part 5 Food Treasures from the Orient

Chapter 15 India and Its Neighbors 253

Chapter 16 Southeast Asia and Its Islands 271

Chapter 17 China 293

Chapter 18 Korea 311

Chapter 19 Japan 327

Chapter 20 Australia and New Zealand 345

Part 6 American Flavors 355

Chapter 21 South America 357

Chapter 22 The Caribbean 375

Chapter 23 Central America and Mexico 391

Chapter 24 Canada 411

Chapter 25 United States 425

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Online Supplements Accompanying the Text

It cures after everything else has failed. It cures

It cures from head to foot.

If you are a sufferer, get of your druggist this great

Charles E. Pervear, Agent.

THE HISTORY OF BREWING BEGINS WITH EGYPT

Becomes more and more intense as the

The climax of the story-telling art.—Boston

Entirely original, interesting, thrilling,—

A new departure in story telling. Unique,

Its fascinating inwardness consists of

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